Just the words “marshmallow fluff” brings back memories 🙂 No matter who you prefer your fluff – sneaking spoonfuls in between dinner, or just scooping a dollop with a wad of peanut butter next to it – marshmallow fluff is fall icon. The blue and white container screams promises of rice krispy treats, frothy cocoa, and ooey goodness just because.
Now instead of waiting to purchase one, you can make the magic happen at home! I hope it leaves up to your memories!
adapted from The Sweet Magnolias Cookbook by Sherryl Woods
2 envelopes of Knoll’s gelatin – any gelatin you have on hand will do
6 oz (3/4 cup) of warm-hot water
1 1/2 cups white sugar
5 oz (1/2 + 1/4 cup) light corn syrup – do not try to replace this with honey, as the honey will over power the marshmallow.
1/8 tsp salt
1 tsp vanilla extract
In a large bowl, or in the stand mixer bowl, soften the gelatin in 1/2 the water (3oz). Stir gently to prevent clumping.
In a large pot, add the sugar, remaining 3 oz of water, corn syrup and salt. Bring to a boil, stirring occasionally to incorporate the sugar, until the syrup reaches 234-240*F on a candy thermometer. If you do not have a candy thermometer, drop a piece of hot syrup into a glass of cold water. If the syrup forms a soft small ball, squishy to the touch, at the bottom of the cup, the syrup is ready.
Remove from the syrup from the heat and set aside for a second. Turn on mixer to high to being beating the gelatin – the gelatin should start to froth. Now return to the syrup, add the extracts and stir. If the sugar mixture hisses and bubbles, it is okay. Stir until the extract is “dissolved” in the sugar. If you are using a hand mixer, you may want to add the extract before beating the gelatin. Then beat the gelatin and add the syrup as directed below.
Add the hot syrup in a thin, steady stream to the gelatin – as thin as you can make it, occasional thick streams are okay. Beat at highest speed for at least 5 minutes, until very thick and full volume. As you near this point, you will notice the motor starting to “slow” or thick ribbons appear if you are using a hand mixer. A nice thick ribbon should connect the beater to the marshmallow, when you life the beaters up.
And Voila! homemade marshmallow fluff!
Use as you would like! I have never had enough left over to store, but I would image you would be able to store it in airtight container/jar in a cupboard for a week or so.